Bacon Boursin Fish is a baked stuffed fish that’s wrapped in the best crust as we know it; BACON!
This is one of the easiest and tastiest white fish recipes. Requiring only 3 ingredients!
Make this impressive Surf n’ Turf recipe, that’s a delicious one dish wonder!
The flavor that’s packed in this bacon wrapped fish, with so little ingredients is truly amazing. It’s a meal to try for your seafood loving friends, but it’s also a great fish recipe for people that don’t like fish and other seafood. I sure know a handful that I would ship this meal to, if I could!
This baked fish with bacon recipe is packed with flavor from every element. There’s a creamy component from the Boursin stuffing, the soft and flaky fish, and of course, the smokey fatty bacon to round out this awesome dish!
We sure love our catch and cook days, and nothing beets fresh caught dinner. It seems as though when we have fresh caught fish, I come up with a fun dinner using what we have on hand, and those meals usually turn out to be something I would never think of before!
Like many others on my blog, this recipe was made using freshly caught fish from the Pacific coast and on this particular morning, my husband came home with a flounder (sole). Being that it’s a thin fillet, I figured it would be fun to stuff it with boursin I had on hand, and what better way to seal the deal than to roll with bacon?
Thankfully, it was easy to stuff and roll, and it handled the extra layer of bacon.
Though most of you reading won’t be in the same situation as us (and if you are, how cool!), you can be rest assured to find a flounder (Sole) in fish markets, or Asian markets.
So, what’s the right fish for this recipe?
Any thin cut of white fish fillet will do for this recipe. Though, I used a flounder that my husband caught that morning. Since we’re a catch and cook family, for the most part.
So, I tend to create a creative dish for my family using fresh caught seafood as much as possible and what I have laying around in my pantry and fridge, again, for the most part.
If you don’t have flounder readily available at your local market, another great option is cod, or tilapia. You could even get away with a thin cut halibut, or use the tail-end of a fillet, since it’s the thinnest. You’re going for as thin as possible, so this baked stuffed fish will stay together when rolled.
Boursin Garlic and Herb Cheese
I’ve never had any recipes using boursin garlic and herb cheese, so when I came up with this idea, it was all thanks to my recent cheese purchase for a charcuterie board that I didn’t end up making.
Not that it’s hard to whip up the next day, I just knew I could use that cheese for something a little more creative than spreading on a cracker and topping with salami.
Instead, I spread it on a flounder and rolled it in bacon. I’d say that’s a massive improvement from crackers!
Keto White Fish Recipe
If you’re keto or know someone that is, this white fish recipe is a keto masterpiece that my household devoured in no time! I’m not sure which part was best, whether it was the fish, the creamy Boursin in this recipe, or the bacon, which needs to introduction, it’s a showstopper.
I wasn’t going for a keto white fish recipe, but it turned into that fairly quickly with the flounder being keto, bacon – keto, and Boursin keto. And all together, they’re absolutely delicious.
FAQ
Yes. The skin on a flounder is completely edible. If you prefer to not eat the skin, remove it prior to cooking. Flounder is sold as a whole fish, so be prepared to fillet the fish and prepare it for the recipe yourself. The steps are below!
Preparing a flounder is quite easy, it’s a thin fish to fillet. Start by filleting the flounder as close to the bone as possible. Store the fillet in an airtight bag until ready to cook, and toss the rest of the fish.
Once you are ready to cook, pat dry with a paper towel to remove all moisture. Spread a generous layer of cheese, and wrap tightly, then wrap with strips of bacon until the fillet is completely covered in bacon.
The best choice for a baked stuffed fish recipe is using a thin white fish, such as flounder, tilapia, or the tail-end of cod and halibut. Choose the tail end whenever possible for thicker fillets, since they’re much thinner and easier to stuff and roll.
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TOP TIPS FOR THIS RECIPE
- If the fish has skin, you can remove if you’re not fond of the skin. Otherwise you can leave the skin-on in this recipe.
- Pat dry your fish fillet using a paper towel prior to preparing the recipe.
- Add a generous amount of Boursin to each fillet. Some will pour out, so you’ll want to make sure you can enough inside the fish. Anything that pours out is scooped up and glazed over the fish to serve.
- For the bacon wrapped fish element to be successful, wrap the bacon around tightly.
- You can prep this recipe and store in the fridge prior to baking. Be mindful of increased baking time if baking right after being removed from the fridge. Otherwise, let sit at room temp for 20 minutes prior to cooking.
HOW TO PREP BACON BOURSIN FISH IN ADVANCE
You’ll want to completely prep this baked fish with bacon recipe and store in the fridge covered, until ready to bake!
Step one – Pat the fillet dry with a paper towel.
Step two – On a clean platter, set the fillet and slather a thick layer of Boursin cheese. Then tightly roll the fillet.
Step three – Start rapping bacon slices around the fillet. Crossing each slice slightly over the next, until the entire fillet is covered.
Step four – Place in a airtight container or on a platter with tightly wrapped plastic wrap to cover. Store until 20 minutes prior to cooking.
BACON BOURSIN FISH INGREDIENTS
- Flounder or White fish fillet. Make sure the fillet is as thin as possible. Go for the tail-end of the fish fillet, since it’s the thinnest part of the fillet. If you’re hunting down a flounder to purchase, check out your local Asian market. They typically have more unique varieties of fish. Good substitutes for flounder are Tilapia or Cod.
- Boursin cheese. Garlic and herb flavored is what you’ll need. Recipes using boursin garlic and herb cheese are sure going to be packed with flavor! And I can’t pass up anything that’s creamy and garlicky! Find it in the specialty cheese section of your grocery store.
- Bacon. I went with thinly sliced smoked bacon. Avoid thicker cuts since they will take longer to crisp, and won’t work for this recipe.
EQUIPMENT & SPECIAL INGREDIENTS
Measuring cups and spoons
WHAT TO PAIR WITH THIS RECIPE
This recipe, like many white fish recipes pairs great with many side dishes and great white wine!
- Side Dishes: Roasted veggies, roasted root veggies, or this fresh Tabouli salad would be a great pairing.
- Drinks: White wine like Viognier, Pinot Gris and Chardonnay make great pairings since they’re not too sweet. If you’re a beer person, go for an IPA or Pale Ale with this baked fish with bacon recipe, as well as recipes using boursin garlic and herb cheese!
OTHER FISH RECIPES
You’ll find lots of deliciously crafted fish recipes here.
Like this rosemary parmesan crusted fish, this juicy and addicting Mediterranean baked fish with olives and artichokes or any of the below!
This bacon wrapped fish recipe reminds me of one of my most popular recipes, Clam Jalapeno Poppers.
A great appetizer to share is Crab Rangoon. They’re crispy on the outside and soft on the inside, and filled with fresh crab!
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BACON BOURSIN FISH
Ingredients
- 2 6 oz flounder fillets , tilapia and cod are good substitutes
- 1 package of Boursin garlic and herb flavor
- 8 slices of bacon , thin cut
- parsley to garnish
Instructions
- Place a rack in the center of the oven and reheat to 400°F.
- Dry fillet with a paper towel and spread a generous layer, about 1/4 cup of Boursin across each fillet, then roll tightly.
- Wrap tightly with bacon about 4 slices for each fillet, with the seam down, and place in a baking dish. Make sure to cross each slice slightly over the last to create a seamless bacon crust.
- Bake for 10-15 mins, until the temperature reaches 130° degrees. Move an oven rack to the second notch from the top and turn the oven to broil.
- Broil for a minute or two on both sides, until bacon is golden. Serve warm.
Notes
- When wrapping the bacon, if it ends towards the top or the sides of the fish, place toothpicks to keep it from falling apart.
- Check your dish close to the 8-minute mark for doneness.
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